Saturday, November 14, 2009

Salsa Soup


I picked this recipe up from my mother-in-law. She made it a few weeks back, and it was just so good! Super easy too!

Ingredients:
1 onion, chopped
2 (16 ounce) can dark kidney beans
2 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can of chicken broth
2 (10 ounce) cans of Rotel, undrained
1 (1.25 ounce) package taco seasoning
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

The only change I really made was that I also wilted some fresh baby spinach in to it at the very end. I figured it was a painless way to sneak in some "green."

Also, a funny thing, I accidentally picked up one can of Rotel with habaneros instead of the "regular" kind, but I decided to roll with it. It WAS spicy! My girls were funny -- chowin' down with a spoon and one hand and a glass of milk in the other. I should have taken a picture!

See also Life As Mom, Balacing Beauty and Bedlam and Crock pot Wednesday.

4 comments:

  1. this is what we call Chicken Taco Soup, I go it off Allrecipes and modified it for our taste. It is a regular on our monthly menu!! In fact when my oldest has a friend stay the night this is the dish he requests. I use creamed corn in mine instead of regular and only 1 can rotel for spice factor. My personal fav is the sour cream, it is a must!.....Julie

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  2. This looks good i have left over salsa and i didnt know what to do with it. thanks for the recipe

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  3. This looks delicious! I think we might try it this week, thank you for posting the recipe!

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